Tuna Black Eyed Pea And Radish Salad
|Olive oil||6 Tablespoon|
|Lime juice||3 Tablespoon|
|Canned black eyed peas||15 Ounce, drained and rinsed (1 Can)|
|Canned solid white tuna||6 1⁄8 Ounce, drained and flaked|
|Radishes||8 Large, sliced|
|Chopped cilantro||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped pitted brine cured olives||1⁄2 Cup (8 tbs)|
|Hard boiled eggs||2 , thinly sliced|
|Plum tomatoes||2 , thinly sliced|
Whisk oil and lime juice in small bowl to blend.
Season dressing to taste with cayenne, salt and pepper. (Can be prepared 3 hours ahead. Cover and let stand at room temperature.)
Combine peas, tuna, radishes, cilantro, onion and olives in medium bowl.
Toss with enough dressing to season to taste.
Arrange lettuce on platter.
Mound salad in center.
Garnish with alternating slices of eggs and tomatoes.